Editors' Pick

Pick-Your-Flavor Ice Cream Cake

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“This is better than any Dairy Queen frozen cake! ---experiment using different flavors of ice cream and toppings, the possibilities are endless, small Oreo cookies and Oreo ice cream works well --- homemade soft cookies will not work for the crust, the cookies must be hard --- prep time includes 5 hour freezing time --- this is *SO* good!”

Ingredients Nutrition

  • 1 (18 ounce) packagesmall chocolate chip cookies, divided (must be store-bought not soft cookies)
  • 14 cup melted butter or 14 cup margarine
  • 2 tablespoons sugar
  • 1 12 cups hershey's hot fudge topping, divided (or use favorite brand)
  • 2 quarts ice cream, divided (slightly softened but not melted, use any flavor desired)
  • whipped cream (use any amount desired to garnish)
  • maraschino cherry (use any amount to garnish)


  1. Prepare a 9-inch springform pan.
  2. Finely crush only HALF of the small cookies to make the crumbs.
  3. Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine.
  4. Press into the bottom of the springform pan.
  5. Stand the remaining cookies around the edge of the pan.
  6. Spread 1 cup hot fudge sauce over the crust.
  7. Freeze for about 30-40 minutes.
  8. Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes.
  9. Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream.
  10. Freeze for about 4 hours or until completely firm.
  11. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

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